White Coffee Recipe
Ready to try brewing light-roasted white coffee at home? Here’s how to get the best out of these unique beans.
Equipment
- 1 Burr grinder
- 1 Espresso machine, AeroPress, Moka pot, French press, or drip brewer
- 1 milk steamer or frother (optional)
- 1 Mug (6–8 oz)
Ingredients
- 18 g light-roast (“white”) coffee beans
- 16 ml hot water (for espresso or Moka) or 200 ml (for French press/drip)
- 100 ml milk or cream, plus microfoam (optional)
Instructions
1. Grind your beans:
- Use a high-quality burr grinder to grind fresh beans right before brewing:
- Espresso/Moka/AeroPress: fine to medium-fine
- French press/Drip: medium-coarse
2. Brew coffee (Choose your brew method):
- Espresso: fill basket loosely, tamp lightly; pre-infuse (4 sec), pause 20 sec, then pull 8 sec. Expect fast extraction and a light crema.
- Moka pot: use hot water; heat on medium until you hear a hiss—yields strong espresso-like coffee.
- AeroPress: use ~200 °F water, stir 15–20 sec, then press gently.
- French press: pour hot water, steep 4–5 min, then plunge.
- Drip: use ~7 Tbsp grounds for 12 cup machine to account for swelling.
3. Steam milk (optional):
- Steam or froth milk to create microfoam (tiny bubbles)
- Espresso drinks: pour steamed milk over pull; leave microfoam cap.
- Without steamer: heat milk and whisk/shake until frothy.
4. Combine & serve:
- Black: enjoy straight to savor nutty flavors.
- Milk version: pour steamed milk gently to form a velvety layer; top with microfoam.
Notes
TIPS:
- Use filtered water heated to ~200 °F.
- Weigh beans and water (ratio ~1 g : 17 g) for consistency .
- Adjust grind/brew time based on flavor—pull shorter for sweeter, longer for more body.
- Use a notebook to track grind size, brew method, and ratios.
